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Cupid’s Peppermint Eggnog Dalgona (+ Chocolate)

Santa’s reindeer Cupid is here with her Peppermint Eggnog Dalgona! It is sweet, custardy eggnog topped with a light peppermint foam, and of course serving it with a candy cane to get into the Holiday mood. This dalgona is super simple to make and you will not have any egg yolks or whites left over! 

 

Round glass with eggnog and fluffy pink dalgona, garnished with candy cane.

 

This peppermint eggnog dalgona is caffeine-free, containing no coffee, the foam is made out of egg whites, sugar and peppermint extract for that light and airy texture. Perfect next to the creamy eggnog.

 

If you want to try your hands at a traditional (can we call something so new for traditional anyway?) dalgona, head over to my South Korean Whipped Dalgona Coffee. I’ve also included some other versions in there, such as matcha. 

 

Peppermint eggnog dalgona seen from above, as something fluffy pink.

 

2020 being 2020

 

As you may know, each year I’m sharing one new eggnog recipe from Santa’s reindeer. However, since 2020 has been, well… 2020, I’m breaking my rule and sharing TWO eggnog recipes this year! I know, pretty crazy. Last month I shared Prancer’s Eggnog White Russian Christmas Cocktail, so make sure to check that out too. 

 

Black and white cocktail garnished with cinnamon stick and star anise.

 

Not my typical eggnog recipe

 

Usually, I’m using Dasher’s Creamy Eggnog as a base for my eggnog recipes, and as it is kind of true here as well, I deviated a little for this peppermint eggnog dalgona. That is also why I’m sharing the how-to for the eggnog inside the recipe card.

 

Another recipe I’m using eggnog in is Blitzen’s Christmas Pavlova with cherry sauce and eggnog whipped cream, so if you have any eggnog left over – don’t hesitate to come to me for ideas!

 

Glass and bottle with eggnog. Gold ornaments around on a wooden table.

 

The only difference for this particular eggnog is that I’m toning down the spices, as we don’t want them to crash with the freshness from the peppermint.  

 

Chocolate vs not chocolate peppermint eggnog

 

I had a poll at Instagram (@thegingerwithspice) earlier this December, asking whether people would want to see this as a chocolate peppermint eggnog dalgona, or simply a peppermint eggnog dalgona. There were more in favor of the chocolate, however pretty even, and that is why I’m sharing both recipes today. 

 

Two round glasses, one with classic eggnog and one with chocolate eggnog, both topped with pink dalgona.

 

The chocolate is just one extra ingredient, and no more things to clean, so it’s such an easy way to spice up the dalgona even more. As we all know, chocolate and peppermint are a match made in heaven, which is why I have so many recipes for it;

 

 

Chocolate eggnog topped with pink fluffy egg whites.

 

How to make peppermint eggnog dalgona

 

Starting with the eggs, separate your egg yolks and whites into two bowls. Because we eat raw egg whites in this dalgona, we need to use pasteurized eggs. Now we’re ready for making eggnog:

 

In a medium saucepan, add milk, heavy cream and salt, and heat it up to a simmer while whisking. Take it off the heat, stir in vanilla extract, and let cool for a few minutes. In a large bowl, whisk the egg yolks and sugar together. It should be pale and fluffy with air bubbles, about 5 minutes with a hand mixer. Slowly pour the heated milk mixture into the eggs while constantly mixing. Stir in the alcohol, if using.  

 

If you want to make a chocolate eggnog, add the unsweetened cocoa powder to the saucepan when adding the milk and heavy cream in the first step. 

 

For the peppermint dalgona; in a medium bowl, whisk the egg whites until frothy. Now add the sugar a little at a time, about 1 tbsp. Once you’ve added it all and it is fluffy, add in the peppermint extract and pink food coloring. 

 

Three glasses with eggnog and pink dalgona, garnished with candy canes.

 

To assemble, pour cool eggnog into your favorite cup or glass, and dollop the peppermint dalgona on top. For an extra festive treat, sprinkle with some raspberry powder and garnish with a candy cane or even sugared cranberries. Enjoy! Delicious next to some cookies, see below for tips. 

 

Did you like this peppermint eggnog dalgona? Here’s some cookies to accompany it:

 

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

 

Round glass with eggnog and fluffy pink dalgona, garnished with candy cane.

Cupid's Peppermint Eggnog Dalgona (+ Chocolate Version)

Yield: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

Santa's reindeer Cupid is here with her Peppermint Eggnog Dalgona! It is sweet, custardy eggnog topped with a light peppermint foam. Both a classic and chocolate version!

Ingredients

Eggnog

  • 1 cup milk
  • 2/3 cup heavy cream
  • 3 tbsp unsweetened cocoa powder (optional)
  • Pinch salt
  • 1/2 tsp vanilla extract
  • 3 large egg yolks
  • 1/3 cup granulated sugar (60g)
  • 1/3 cup rum (80ml, optional)

Peppermint Dalgona

  • 3 large egg whites
  • 3 tbsp granulated sugar
  • 1 tsp peppermint extract
  • Pink food coloring (optional)
  • Raspberry powder and candy canes (optional, for decorations)

Instructions

  1. For the eggnog: In a medium saucepan, add milk, heavy cream and salt (and cocoa powder if making it chocolate), and heat it up to a simmer while whisking. Take it off the heat, stir in vanilla extract, and let cool for a few minutes.
  2. In a large bowl, whisk the egg yolks and sugar together. It should be pale and fluffy with air bubbles, about 5 minutes with a hand mixer. Slowly pour the heated milk mixture into the eggs while constantly mixing. Stir in the alcohol, if using. Let cool completely.
  3. For the peppermint dalgona; in a medium bowl, whisk the egg whites until frothy. Now add the sugar a little at a time, about 1 tbsp. Once you've added it all and it is fluffy, add in the peppermint extract and pink food coloring. 
  4. To serve: pour cold eggnog into your favorite cups and dollop the peppermint dalgona on top. Sprinkle with raspberry powder and garnish with candy canes, if desired.

Notes

Pasteurized eggs are safe to consume raw, so make sure to get those.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 12.9gSaturated Fat: 6.9gCholesterol: 172mgSodium: 129mgCarbohydrates: 30.1gFiber: 1.3gSugar: 27.2gProtein: 7.9g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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